4 Serves
81 Mins
Slice the chicken breast into thin strips and cut the onion, green bell pepper, and red bell pepper into uniform slices using a chefs knife on a cutting board.
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AmericanVitamin E
1 mg / 15 mgVitamin K
84 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
154 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
435 mg / 1,250 mgPotassium
566 mg / 4,700 mgSodium
1217 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium-high heat.
Add the chicken strips to the hot frying pan and cook until browned, then stir in the sliced onions and peppers, seasoning everything with fajita seasoning, salt, and black pepper.
Continue cooking until the vegetables are tender-crisp and the chicken is fully cooked through, then remove from heat and put them in a tortillas wrap then serve immediately.
37
g118
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Swedish